Recipe

Curried Pumpkin Soup Recipe

	Kitchenscientist / All my dishes 1 year, 6 months ago This thick and spicy curry soup is perfect for a head cold! The curry you choose will have a huge influence on the taste - sweet or spicy or smokey. Prep:10m Cook:18m Servings:7	Kitchenscie
	colorful unusual curry hearty winter thick creamy

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Ingredients

½ lb. fresh mushrooms, sliced

½ C chopped onion

2 tbs butter or margarine

2 tbs all-purpose flour

½ to 1 tsp curry powder (I use more - just keep adding and tasting)

3 C vegetable broth

1 can (15 oz) solid-pack pumpkin

1 can (12 oz) evaporated milk

1 tbs honey

½ tsp salt

¼ tsp pepper

¼ tsp ground nutmeg

sour cream and chives

Directions

In saucepan, sauté the mushrooms and onion in butter until tender.

Stir in flour and curry powder until blended.

Gradually add the broth.

Bring to a boil; cook and stir for two minutes or until thickened.

Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through.

Serve with creme fraiche on top and a sprinkle of nutmeg or chopped green onions.

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Comments

joker 1 year, 6 months ago said:
A squirt of Seracha?

kitchenscientist 1 year, 5 months ago said:
RE "a squirt of Seracha?" - maybe. Not sure. That's a different kind of "hot" than curry. You try it first and let me know... :)

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